JPH0453447A - Hard butter - Google Patents

Abstract

PURPOSE:To obtain the subject butter, composed of specific fats and oils and a specified emulsifying agent which is a liquid at ordinary temperature in a specific proportion and excellent in preventive effects on low-temperature fat bloom and texture. CONSTITUTION:The objective butter is composed of 90-99.9wt.%, preferably 93-99.5wt.% fats and oils consisting essentially of beta-unsaturated-alpha,alpha'-disaturated triglycerides and 0.1-10wt.%, preferably 0.5-7wt.% emulsifying agent that is a liquid at ordinary temperature and selected from the group consisting of glycerol esters, polyglycerol esters, propylene glycol esters and sorbitan esters of fatty acids in which bound fatty acids are 16-22C monoene fatty acids or diene fatty acids.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a high-quality tempered hard butter, and more particularly, to a high-quality tempered hard butter that is excellent in preventing phant bloom at low temperatures.

[Problem B to be solved by the prior art and the invention] Hard butter can be broadly classified into tempering type and non-tempering type.

Tempering type hard butter has a composition and physical properties similar to cacao butter. The main components of this tempering type hard butter are β-unsaturated, α, α°
- It is a disaturated triglyceride (hereinafter referred to as SUS) and has a relatively simple triglyceride composition, so the transition and stabilization of fat and oil crystals are rapid, and the fat and oil crystals tend to become coarse. Due to these crystal properties, a tempering process is essential.

In other words, the tempering process prevents oil crystals from becoming coarse by precipitating a large number of stable and fine oil crystal nuclei, and at the same time promotes oil crystallization in the subsequent cooling solidification process. This is to improve the "gloss" of the oil surface and its release from the mold.

If the tempering and cooling processes are not carried out properly,
It is well known that the surface of a product turns white immediately after manufacturing, resulting in so-called fat bloom.Also, even after proper tempering and cooling processes, if temperature control during storage and distribution is not appropriate, In particular, if the product is repeatedly exposed to high temperatures of 28°C or higher, the gloss on the product surface disappears, the product surface turns white, and fat bloom occurs, which causes the product to become powdery inside.

To prevent fat bloom, the first step is to perform appropriate tempering and cooling, and the second step is to perform appropriate temperature control during storage and distribution.

On the other hand, even if the temperature control during the tempering and cooling process as well as storage and distribution is properly performed and the product is not exposed to high temperatures, phant bloom may occur. In order to distinguish fat bloom that occurs at relatively low temperatures from fat bloom that occurs due to poor tempering and phantom bloom that occurs due to exposure to high temperatures (referred to as high-temperature fat bloom), we will refer to it as low-temperature fat bloom for convenience. It's called Bloom.

Low-temperature fat blooms include chocolate, nuts,
In composite systems with jellies or baked goods, etc., 10 to 2
This occurs about 3 weeks after manufacturing at a temperature of 0°C. This low-temperature fat bloom may disappear if the product is left at a temperature of 25°C or higher. In addition, low-temperature phant bloom does not impair texture as high-temperature fat bloom does.Thus, low-temperature fat bloom exhibits a different phenomenon than high-temperature fat bloom, but it has commercial value. It is a big problem, similar to high-temperature fat bloom, in that it damages

Low-temperature fat bloom in a complex system of chocolate and nuts, jelly, baked goods, etc.
The cause is thought to be the transfer of low-melting point oils such as nut oil or water from the jelly or baked goods to the chocolate, but the details of the mechanism are unknown.

One possible method for preventing such low-temperature fat bloom is to coat nuts with sugar or the like to prevent the transfer of nut oil, but this low-temperature fat bloom prevention method requires complicated processing and treatment methods. Furthermore, there are drawbacks such as inability to use nut paste.

Therefore, an object of the present invention is to provide hard butter that prevents low-temperature fat bloom and has a good texture.

[Means to solve the problem]

The present inventors have investigated the prevention of low-temperature fat bloom.
As a result of detailed study on the composition of hard butter, it was found that hard butter containing a specific oil and fat and a specific emulsifier in a specific ratio achieves the above objective.

The present invention was made based on the above findings, and consists of 90 to 99.9% by weight of fats and oils mainly composed of β-unsaturated -α,α'-disaturated triglycerides (SUS) and bonded fatty acids with 16 carbon atoms. -22 monoenoic fatty acids or dienic fatty acids, such as glycerin fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, and sorbitan fatty acid esters, and a hard emulsifier that is liquid at room temperature and 0.1 to IO weight percent. It provides butter.

Hereinafter, the hard butter of the present invention will be explained in detail.

The oil and fat containing SUS as a main component used in the present invention should contain 50% by weight or more of SUS, especially 65% by weight based on the total glyceride.
Those containing at least % by weight are preferred, such as shea butter,
Natural fats and oils such as monkey fat, illipe fat, kokum fat, mango fat, and palm oil, and fats and oils produced by enzymatic methods;
These fractionated fats can be used alone or in combination of two or more.

If the SUS content of the oil or fat is less than 50% by weight, workability during the production of chocolate or the like using hard butter tends to deteriorate.

Further, the emulsifier used in the present invention, which is liquid at room temperature, is an emulsifier that does not substantially form crystals even if it is heated and melted and then left at 20° C. for 30 minutes.

Specifically, the emulsifier used in the present invention is a glycerin fatty acid ester, a polyglycerin fatty acid ester, a propylene fatty acid ester, in which the bound fatty acid is a monoenoic fatty acid or a dienic fatty acid having 16 to 22 carbon atoms, preferably oleic acid or snolic acid. It is an emulsifier that is liquid at room temperature and is selected from the group consisting of glycol fatty acid esters and sorbitan fatty acid esters, and these can be used alone or in combination of two or more.

The emulsifier is preferably as pure as possible, but it may be diluted with a solvent that is liquid at room temperature, such as vegetable oil that is liquid at room temperature.

Further, the emulsifier may be lipophilic or hydrophilic as long as it is liquid at room temperature, but lipophilic emulsifiers that have excellent solubility with fats and oils are preferred.

The bird butter of the present invention contains 90 to 99.9% by weight of the above fats and oils, preferably 93 to 99.5% by weight, and 0% of the above emulsifier.
．． 1 to 10% by weight, preferably 0.5 to 7% by weight. If the content of the emulsifier is less than 0.1% by weight, the effect of preventing phantom bloom at low temperatures, which is the objective of the present invention, will be significantly inferior, and if it is more than 10% by weight, chocolate etc. using hard butter will be During manufacturing, working conditions deteriorate and work efficiency decreases, and the manufactured products have poor hardness and texture, making it impossible to achieve the object of the present invention.

Furthermore, if the emulsifier is not liquid at room temperature, it will not only have little effect on preventing fat bloom at low temperatures, but will also have a significant negative impact on workability during the production of chocolate, etc., making it impossible to achieve the purpose of the present invention. .

The hard butter of the present invention can be produced by heating an oil whose main component is SUS to about 50°C to completely melt it, and then adding the emulsifier, which is liquid at room temperature, to the oil. can.

The hard butter of the present invention has excellent compatibility with cacao butter,
It can be blended with cacao butter in any ratio.

〔Example〕

The present invention will be explained in more detail with reference to Examples below.

Example 1 As a fat and oil containing SUS as a main component, a mixture of equal amounts of medium melting point fractions obtained by solvent fractionation of shea butter and palm oil by a known method was used. The amount of SUS in the middle melting point fraction of shea butter is 8
0% (wt%, same hereinafter), SU of palm oil medium melting point fraction
The amount of S was 75%.

Furthermore, commercially available linoleic acid monoglyceride (purity 95%) was used as an emulsifier that is liquid at room temperature.

Oils and fats mainly composed of SUS and emulsifiers that are liquid at room temperature,
They were mixed according to the formulations shown in Table 1 below to obtain hard butter.

Manufactured by Shell-type chocolates were produced using these chocolates as shells and commercially available peanut cream as the center (Production Examples 1 to 3 and Comparative Production Examples 1 to 2).

Table 2: Chocolate composition Using the obtained hard butter, make chocolate using the conventional method according to the composition shown in Table 2 below. The number of days until low-temperature fat bloom occurred after being left at 20°C, and the condition and texture of the shell after being left at 25°C for 1 month were examined. The results are shown in Table 3 below.

Table 3 Inspection Results *Workability during tempering was based on the decrease in tempering temperature and increase in viscosity.

As can be seen from the results shown in Table 3 above, products 1 to 3 of the present invention
Compared to the shell chocolate of Comparative Production Example 1, the shell chocolates of Production Examples 1 to 3 using The workability and the state and texture of the shell after being left at 25°C for 1 month were excellent.

Example 2 As the fat and oil containing SUS as the main component, an equal amount mixture of shea butter medium melting point fraction and palm oil medium melting point fraction obtained in the same manner as in Example 1 was used.

In addition, as emulsifiers that are liquid at room temperature, commercially available oleic acid diglyceride (purity 95%), commercially available hexaglycerin bentaolenye) (HLB4), commercially available sorbitan trioleate (HLB12) and propylene glycol monooleate) (HLB3) .5) was used.

Oils and fats mainly composed of SUS and emulsifiers that are liquid at room temperature,
They were mixed according to the formulations shown in Table 4 below to obtain hard butters.

Table 4: Composition of Hard Butter Using the obtained hard butter, chocolates were produced in the same manner as in Example 1.

Shell-type chocolates were manufactured using these chocolates 1- as shells and commercially available peanut cream as the center (Manufacturing Examples 4 to 7).

In either case, workability during chocolate production, 25°
The condition and texture of the shell after C1 standing was good. Table 5 below shows the number of days until low-temperature fat bloom occurs when shell chocolate is left at 20°C.

Table 5 The prevention effect was observed.

〔Effect of the invention〕

The bird butter of the present invention prevents low-temperature fat bloom and has a good texture. Particularly when used in complex chocolates with nuts, jellies, baked goods, etc., the bird butter has a pronounced low-temperature fat bloom. It has the effect of preventing root bloom, and is excellent in workability, hardness, and texture during tempering.

Claims (1)

[Claims] β-unsaturated-α,α'-disaturated triglyceride (SUS
) and 90 to 99.9% by weight of fats and oils whose main components are glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, and sorbitan fatty acid ester, in which the bound fatty acid is a monoenoic fatty acid or dienic fatty acid having 16 to 22 carbon atoms. Hard butter comprising 0.1 to 10% by weight of an emulsifier that is liquid at room temperature and selected from the group consisting of: